Very Cool. I prefer the Yama tower because it's so laboratory-esque and diabolical looking. Think I trust the paper water spreader more than the Hario 6-hole spreader, though I guess you could put a paper spreader on top of the coffee as well.

This is probably sacrilege but wouldn't a spreader made of nylon or plastic work as well, thus ridding the expense of numerous paper spreaders? I'm sure the makers would argue in favor of purity of materials. Hmmmm, stainless steel spreader? Well, frankly these are random thoughts on my part, I doubt I'll ever get one (never say never), but I do love the design concept. Thanks for posting.

Thank you Mark, that is another excellent article! I always love your photo setup, and I'm a little jealous about the great lighting you manage to create. I don't have the room nor the equipment to do that, only a $40 cube photo tent. It works but doesn't produce attractive reflections on the surfaces. I sure am happy with my Canon 5D Mk2 though!

I uses a very fine grind (espresso grind) instead of your suggested drip grind for my ice-drip.The taste is more intense, my friends and I often have it after dinner and serve over a wine glass to let it warmup slowly.

no need for this expensive equipment. grounds in a ball jar served up with room temperature filtered water for up to 12 hours yields a cafe quality ice coffee and is perhaps even better since many cafes still mistakenly go the double strength brew route. Aeropress over ice is also nice as well as the classic v60 pour over directly over ice...nice.

I read a simple method that is a bucket with coffee and water, well bit more complex for sure, but how different does the coffee come out in comparision to this method you are writing about? The simple method (cheap and no machines needed) that I'm talking about takes around 12 hours, so I read. That can be incovinient, but regarding the final product is there such a difference? Thanks

I read a simple method that is a bucket with coffee and water, well bit more complex for sure, but how different does the coffee come out in comparision to this method you are writing about? The simple method (cheap and no machines needed) that I'm talking about takes around 12 hours, so I read. That can be incovinient, but regarding the final product is there such a difference? Thanks

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